Skate with black butter sauce

Skate with black butter sauce

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 x 750g wing skate, scaled and cleaned
3 tablespoons vinegar
3 teaspoons salt
1 bay leaf
1 onion, sliced
4 black peppercorns
few stalks parsley
3 teaspoons parsley, finely chopped
3 teaspoons capers, chopped
60g butter

Method

  1. Place skate in a pan sufficiently wide for fish to lie flat while cooking. Cover with cold water, add 1 tablespoon vinegar, the salt, bay leaf, onion, peppercorns and parsley stalks and bring gently to the boil. Simmer very gently for 20–25 minutes, depending on the thickness of fish.
  2. Lift with a fish slice onto a board or clean folded dish towel. Scrape away the skin from both sides and remove flesh from the large bone. Transfer the flesh to a heated serving dish, sprinkle with chopped parsley and capers and keep hot.
  3. Heat butter in a small frying pan until it turns brown but not in the least burnt. Pour quickly over fish. Add remaining 2 tablespoons vinegar to pan and reduce to half. Pour over fish and serve.
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